Mediterranean Vegan Tahini Dip: Hibeş

  • Author: Gonul
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Category: Side, Sauce
  • Cuisine: Mediterranean


This traditional Mediterranean vegan tahini dip recipe is quick and easy to make, using only a few ingredients you likely already have. Accidentally vegan, gluten free, WFPB, and oil-free.



  • 1 cup tahini
  • 2 tablespoon lemon juice
  • 4 cloves of garlic, pressed
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt (+more to taste)
  • 1/3 cup warm water (+more for thinner consistency)


  1. Press the garlic into a bowl and squeeze lemon(s) on top. Let it marinate for 5 minutes minimum.
  2. Mix in the tahini. It will look very grainy at this point but don’t worry- it’ll get smooth again soon.
  3. Add water and mix. It is better to start with less liquid than more since tahini brands vary greatly in consistency. Add double the amount for a “dressing”, or as noted above for a “dipping sauce”.
  4. Add the spices. Salt to taste.
  5. Store in the fridge for up to 10 days.


* If you must, skip marinating the garlic but make sure the garlic is pressed VERY finely if you do so. Any big chunks will create an unpleasant sulfury taste, especially after a few days in storage. You can also sub 2 teaspoons of garlic powder.

*In Northern Cyprus, they make this mezze (appetizer) without garlic or cumin. Go for that if you want a more neutral taste that goes with everything.

*Use regular paprika if smoked paprika is not available. In fact, the traditional recipe would call for regular paprika, but I love the added depth that its smoked cousin brings.